Combine reserved 1/2 cup marinade
and beef broth in small saucepan. Boil
until reduced to 3/4 cup, about 12 minutes.
DO AHEAD: Sauce can be made 1 day ahead.
Cool, cover, and chill.

Prepare barbecue (medium heat).
Remove lamb from plastic bag and transfer
to large rimmed baking sheet with some
marinade still clinging. Open lamb like book
and sprinkle on both sides with salt and
pepper. Transfer lamb to grill. Cover and grill
until charred and instant-read thermometer
inserted into meat registers 135°F for
medium-rare, about 10 minutes per side
(some thicker pieces can be cut away from
leg and grilled longer if desired). Transfer to
work surface; let rest 10 minutes.
Rewarm sauce. Whisk in butter and
remaining 1 tablespoon chopped sage.

Season to taste with salt and pepper.
Thinly slice lamb against grain. Transfer
to platter. Spoon some of sauce over. Garnish
with fresh sage sprigs, if desired. Serve with
additional sauce alongside.

What to drink :
A New Zealand Pinot
Noir is a great pairing for the lamb. Try the
Sherwood Estate 2007 Pinot Noir ($15). The
plum and cherry flavors and toasty oak finish
are delicious with the grilled meat.

Recent Review

Cooked this as per the recipe on the barbecue (grill for you US readers :-p ) for a family birthday. The marinade was nice and easy to make - lamb smelt fantastic as it came out of the fridge the following day - cooked really nicely and the family loved it!